Tipsy Trifle Cake

I was reading my mom’s New Idea Magazine and I saw the best recipe ever: Tipsy Trifle Cake.

Yes, I am a fan of custard, yes I am a fan of cake, and yes I am a fan of jelly and summer berries. What’s not more perfect than all those ingredients combined together into a cake?

Rather than follow the recipe exact, I always like to make my own adaptations. For example, I cut down on the sugar and rather than use Custard Powder as the recipe suggested, I went old-schooled and made my own homemade custard. If there was something useful to take home form high school cooking class, it was learning how to make a good custard 😀

Ingredients:

Sponge Cake Base

4 eggs (yolks+ whites)

1/2 Cup Caster Sugar (I reduced it to 1/4 cup)

2/3 Cup Plain Flour

25gram unsalted Butter, melted

1/3 cup sweet sherry (I didn’t put this in)

Milk (My add in -> add enough to ensure mixture isn’t too thick)

1/3 cup Raspberry Jam (I used way less -> just enough to spread over the cake)

Method *what the recipe said*

1. Beat eggs and sugar with electric mixer until thick.

2.Sift in flour.

3.Pour in melted butter

4.Bake for 30min.

I found using this method led the sponge cake to be very dense and hard. You want it to be light and fluffy. Also, baking a sponge for 30min is way too overdone for me.

Jelly Layer (Top)

Fresh Raspberries

85g Raspberry Jelly Crystals

1 Cup Boiling Water

Method

1.Make jelly as per instructions on the packet. Rather than refrigerate jelly overnight, take it out from fridge after about 45min-1hr. The texture should look like it is starting to thicken but not quite.

2. After the cake and custard have set for two hours, and jelly has been set in fridge for about an hour, remove both cake and jelly from fridge. Dot fresh raspberries onto the custard and spoon the jelly mixture onto of the custard layer.